The Paella Is in The Pan

Shrimp Paella impresses everyone, because it’s such a deep mix of so many healthy, succulent ingredients.

The secret to Shrimp Paella is simple—use the right pan.
The perfect pan for paella is wide, shallow and round. The pan’s width enhances your Shrimp Paella by keeping as much rice as possible close to the heat. The juice from the shrimp stays close to the heat, too, and fills your home with a warm invitation to sit and eat.

To rid clams of crunchy sand, try this soaking technique. First rinse them under cold water. Then, place rinsed clams in bowl filled with cold water and a few spoonfuls of coarse salt; transfer to refrigerator and soak 30 minutes. During this quick soak, the clams take in the salt while purging any grit in their digestive system. Rinse again, then proceed.